- Submitted by Dahlia
(Calamari Biryani, Squid Biriyani, Kanava Biryani, கணவாய் பிரியாணி, കണവ ബിരിയാണി)
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Squid Biryani is a delicious twist to the classic biryani. This Squid Biryani offers a unique experience with the meaty texture of squid. It is perfect for those who enjoy exploring different food varieties. Squid is marinated in a rich blend of spices and yogurt and cooked with fragrant basmati rice and flavourful Indian spices. I’ve used coconut milk to cook the biryani which adds another level of flavour. The result is a mouthwatering dish that is both aromatic and delightful to have. If you are a seafood lover like me, Squid Biryani is sure to impress you and satisfy your taste buds. Give it a try.
Recipe For Squid Biryani
Ingredients
- Basmati Rice - 2 cups
- Ghee - 2 tbsp
- Oil - 2-3 tbsp
- Water - 3 cups
- Coconut Milk – 1/2 cup
- Whole Garam Masala - (1 bay leaf, 3 cloves, 2 cardamom, 1 cinnamon stick)
- Salt - to taste
- Onions - 1 (thinly sliced)
- Tomatoes - 1 (chopped)
- Green chilies - 4 (slit)
- Mint Leaves - 1/2 cup (chopped)
- Coriander leaves - 1/2 cup (chopped)
- Turmeric Powder - 1/4 tsp
- Red Chili Powder - 1 tsp
- Garam Masala - 1 tsp
- Lemon - 1/2 (juiced)
For the Marinade
- Squid - 1/2 kg (washed and cut into rings)
- Yogurt - 1/4 cup
- Ginger-Garlic paste - 1 tbsp
- Turmeric Powder - 1/4 tsp
- Red chili powder - 1 tsp
- Salt - to taste
Method
- Take a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the squid rings to the marinade, mix well, and let it marinate for about 15 minutes.
- Wash the basmati rice and soak in water.
- Heat oil and ghee in a pressure cooker. Add the sliced onions and fry until golden brown.
- Add the green chilies and ginger-garlic paste. Cook for a minute.
- Add the chopped tomatoes and cook until the tomatoes turn soft.
- Add the turmeric powder, red chili powder and garam masala. Mix well.
- Add the yogurt, mint leaves and coriander leaves. Cook for another 2-3 minutes.
- Add the marinated squid and mix until well combined. Cook for 3-4 minutes until just tender.
- Add water, coconut milk and required salt. Bring to a boil.
- Drain and add the basmati rice. Add the juice of half a lemon.
- Bring to a boil again. Close the cooker, put the whistle and cook for 1 whistle.
- Switch off and let the pressure go down by itself.
- Gently fluff the biryani and enjoy this delicious squid biryani.
Serving Suggestion
Variations
- You can make a mixed seafood biryani by combining squid with shrimp.
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